It finally feels like Autumn in my neck of the woods, and I am craving comfort foods. Comfort foods like Chicken and Dumplings. This hearty one dish meal cooks up in about 30 minutes with basic ingredients you probably have in the kitchen.
Ma’am’s original recipe uses canned chicken, which I never have in the house. I usually just chop up some chicken breasts or thighs and pre-cook them before continuing with the preparation. Or you could use leftover cooked chicken or turkey. Of course I also use my homemade chicken stock instead of canned, but that is just my personal preference.
Since I couldn’t find the recipe on the site for the Homemade Baking Mix I use for the dumplings, I decided you get two recipes for the price of one today. Lucky you! The baking mix is a copycat recipe that can be directly substituted for any recipe calling for Bisquick or “all-purpose” baking mix. Besides dumplings, I use it for biscuits, pancakes, waffles, cobblers, sausage balls, etc. If you don’t have, or don’t want to use, shortening, you can substitute Canola or Vegetable oil. I would not use olive oil (taste), margarine or butter (possibility of spoilage).
Boneless skinless chicken (breast or thigh meat) can be used in place of the canned chicken. Chop raw meat into 1/2 inch cubes and sauté in skillet with a tablespoon of oil until cooked before continuing with the recipe. Add an extra cup of water or broth.
Chopped fresh or frozen vegetables (such as carrots, peas or green beans) can be added to make it a complete meal.
In a 10 inch (bottom dimension) by 3 inch (minimum height of sides) cast iron skillet or Dutch oven, place chicken, broth, onion, celery, herbs and pepper in pan. Bring to a boil and simmer covered 15 to 20 minutes. Stir occasionally, until broth begins to thicken. Adjust the seasonings. Do not over cook.
Combine baking mix and milk and drop by teaspoonful on top of the chicken mixture the final 10 minutes of cooking.